Matzah balls are the undisputed crown jewel of Jewish comfort food. Often referred to as “Jewish penicillin,” these savory dumplings are the heart and soul of chicken soup, particularly during Passover. Whether you are preparing for a Seder or simply craving a warm, nostalgic bowl of soup on a rainy Tuesday, mastering the art of the matzah ball is a culinary rite of passage. While the ingredients are humble—matzah meal, eggs, fat, and liquid—the technique is where the magic happens.
In the world of matzah balls, there is a legendary divide between two camps: the “floaters” and the “sinkers.” Floaters are light, airy, and delicate, bobbing gracefully on the surface of the broth. Sinkers are dense, chewy, and substantial, providing a hearty bite that sticks to your ribs. Whichever team you play for, the secret lies in the chemistry of your batter and the patience of your process. This guide will walk you through everything you need to know to achieve perfection every single time.
Understanding the Essential Ingredients
Before you crack your first egg, it is vital to understand the roles each ingredient plays. Because the ingredient list is so short, the quality and type of each component will significantly impact the final flavor and texture.
Matzah Meal: The Foundation
Matzah meal is simply matzah crackers that have been ground into a fine or medium crumb. For matzah balls, a standard grind is usually preferred. It acts as the structural sponge, absorbing the liquids and fats to create a cohesive dough. It is important not to confuse matzah meal with matzah cake meal, which is ground much finer and will result in a pasty texture.
The Fat: Schmaltz vs. Oil
Traditionally, matzah balls are made with schmaltz, which is rendered chicken fat. Schmaltz provides a deep, savory, and authentic flavor that vegetable oil simply cannot replicate. However, if you are looking for a lighter option or keeping the dish vegetarian, a neutral oil like canola or grapeseed works perfectly fine. Some modern chefs even use melted butter if they aren’t concerned with keeping the meal kosher-parve (dairy-free).
The Liquid: Broth, Water, or Seltzer
The liquid you use to hydrate the matzah meal is a point of great debate. Using chicken broth adds extra layers of flavor. Using plain water keeps the flavor profile focused on the matzah and fat. Then, there is the secret weapon: seltzer water. The carbonation in seltzer introduces tiny air bubbles into the mixture, which is the most reliable trick for achieving the coveted “floater” status.
The Binder: Eggs
Eggs are the glue that holds the matzah ball together. They provide protein for structure and fat for richness. Most recipes call for a ratio of about two large eggs for every half-cup of matzah meal. Beating the eggs well before adding them to the dry ingredients ensures a more uniform texture.
Step-by-Step Instructions for Perfect Matzah Balls
Making matzah balls is a two-stage process: the preparation of the batter and the cooking of the dumplings. You cannot rush either stage if you want a result that isn’t raw in the middle or falling apart in the pot.
Mixing the Batter
Start by whisking your eggs in a medium-sized bowl. Once the eggs are frothy, whisk in your chosen fat (schmaltz or oil) and your liquid (seltzer or broth). Season the mixture generously with salt and a pinch of black pepper. Some families like to add a touch of garlic powder, onion powder, or finely chopped fresh dill at this stage for added complexity.
Slowly fold in the matzah meal using a spatula. Mix until just combined. Over-mixing at this stage can lead to tough matzah balls, as you want to keep the mixture as light as possible. The batter will look quite loose and wet at first, but do not be tempted to add more matzah meal.
The Crucial Chilling Period
This is the most important step in the entire process. You must cover the bowl and refrigerate the mixture for at least 30 minutes, though two hours is even better. During this time, the matzah meal fully hydrates, absorbing the liquid and fat. This firms up the batter so it can be rolled into balls. If you skip this, your matzah balls will likely disintegrate the moment they hit the boiling water.
Shaping the Balls
Once the mixture is firm, wet your hands with cold water. This prevents the sticky batter from clinging to your palms. Scoop about a tablespoon of the mixture and gently roll it between your palms to form a ball roughly the size of a walnut or a golf ball. Remember that matzah balls expand significantly as they cook—often doubling in size—so don’t make them too large to start.
The Cooking Process
Bring a large pot of salted water to a rolling boil. Do not cook the matzah balls directly in your soup, as they act like sponges and will absorb your precious broth, leaving the soup cloudy and the liquid levels low.
Carefully drop the balls into the boiling water one by one. Once they are all in, reduce the heat to a simmer, cover the pot tightly, and walk away. Do not peek! Opening the lid allows steam to escape and drops the temperature, which can cause the matzah balls to collapse or become dense. Simmer them for 30 to 40 minutes.
Tips for Customizing Texture and Flavor
If you want to move beyond the basic recipe, there are several ways to tweak your matzah balls to suit your personal preferences.
How to Guarantee Floaters
To ensure your matzah balls stay light, use seltzer instead of still water. Additionally, some recipes suggest separating the eggs, beating the whites to stiff peaks, and then folding them into the batter. This incorporates a massive amount of air, resulting in a dumpling that is almost cloud-like.
How to Create Solid Sinkers
For those who prefer a dense, chewy matzah ball, use still water or broth and omit any leavening agents like baking powder. You can also slightly increase the amount of matzah meal and reduce the chilling time, which results in a tighter, less hydrated crumb.
Flavor Enhancements
While salt and pepper are standard, the addition of fresh herbs can elevate the dish. Finely minced parsley or dill adds a burst of color and freshness. For a more “savory” profile, a teaspoon of grated onion can be mixed into the batter. Some adventurous cooks even add a pinch of nutmeg, which provides a subtle warmth that complements the chicken broth beautifully.
Serving and Storing Your Matzah Balls
Once the cooking time is up, use a slotted spoon to transfer the matzah balls from the boiling water into your hot chicken soup. Letting them sit in the hot soup for a few minutes before serving allows them to take on the flavor of the broth.
Make-Ahead Strategy
Matzah balls are incredibly freezer-friendly. You can cook them fully, let them cool, and then freeze them on a baking sheet before transferring them to a freezer bag. When you are ready to eat, simply drop the frozen balls into simmering soup and heat them through for about 10 to 15 minutes. This makes holiday meal prep significantly less stressful.
Leftovers
If you have leftover matzah balls, store them in a container with a little bit of broth to keep them from drying out. They will stay fresh in the refrigerator for up to three or four days. Interestingly, many people find that matzah balls actually taste better the next day as the flavors have more time to meld.
Troubleshooting Common Issues
Even seasoned cooks occasionally run into trouble with their matzah balls. Here is how to fix the most common mishaps.
My Matzah Balls are Falling Apart
If your balls are disintegrating in the water, it usually means the batter was too wet or they weren’t chilled long enough. Ensure you measure your matzah meal accurately and give the mixture at least 30 minutes in the fridge. Also, make sure the water is at a gentle simmer rather than a violent boil, which can mechanically break them apart.
My Matzah Balls are Hard in the Middle
This usually happens when the balls haven’t cooked long enough. If the center is dense and pale, they need more time in the pot. Another cause could be over-packing the balls when rolling them. Use a light touch; you aren’t making a snowball, you are shaping a delicate dumpling.
The Batter is Too Sticky to Roll
If the batter is sticking to everything, your hands aren’t wet enough. Keep a small bowl of cold water nearby and re-wet your hands after every two or three balls. Alternatively, you can use a small cookie scoop triggered with water to drop the batter directly into the pot.
Frequently Asked Questions
- Can I use gluten-free matzah meal?
- Yes, gluten-free matzah meal is widely available, especially around Passover. It is typically made from potato starch and tapioca. The texture may be slightly different—often a bit softer—so you may need to adjust the liquid levels or chill the batter for a longer period to ensure they hold their shape.
- Is baking powder allowed in matzah balls?
- This depends on your level of religious observance. During Passover, many people avoid leavening agents. However, many “Kosher for Passover” baking powders are available. Adding about half a teaspoon of baking powder is a common “cheat” to ensure that the matzah balls are extra fluffy.
- Why shouldn’t I cook them directly in the soup?
- Cooking them in the soup is tempting for convenience, but the matzah meal releases starch as it cooks. This will turn your clear, beautiful chicken soup cloudy and slightly thickened. Additionally, because the balls absorb so much liquid, you might find yourself with very little broth left by the time they are finished.
- What is the best temperature for the cooking liquid?
- The water should be at a steady simmer, which is roughly 200°F to 210°F. If the water is too cold, the balls will sit at the bottom and get soggy. If the water is at a hard, rolling boil (212°F), the turbulence can cause the exterior of the balls to slough off before the interior has a chance to set.
- Can I use something other than chicken fat?
- Absolutely. While schmaltz is traditional, vegetable oil, avocado oil, or even melted margarine can be used. Each will provide a slightly different flavor profile, but the structural integrity of the matzah ball will remain largely the same. Just avoid oils with very strong flavors, like extra virgin olive oil, unless you want that specific taste to dominate the soup.